Mexi-Eggs Benny

Kicking off our transition from Cinco de Mayo recipes to Mother’s Day recipes with this Mexi-Eggs Benny and it has to be one of our favorites that we have pulled together. We are rocking 5 EB recipes for Mother’s Day and 5 EB recipes for Father’s Day in June because they are my parents favorite breakfast recipes! Make sure you check them all out, we love them all!

Ingredients

• 2 English Muffins

• 4 Poached Eggs (we use the easy oven poaching method)

• 2 Mexican Chorizo’s, cooked and thinly sliced

• 1 Cup Salsa Verde

• 1/2 Cup Pico de Gallo

• 1 Avocado, thinly sliced

• Cilantro for garnish

Directions

• Cook the Mexican chorizo until fully cooked and internal temperature is 165F degrees or higher, cut into thin slices then set aside.

• Pre-heat oven to 350F degrees. Using a 6-cup muffin tin, spray 4 of them with cooking spray then spoon 1 tbsp. of water into the bottom of all 6. Crack a single egg into 4 of the 6 cups (you still want water in the others so they don’t burn). Bake for 10-12 minutes.

• While the eggs are cooking, place the chorizo slices into a pan and heat up.

• Slice the avocado and pull the salsa Verde & Pico de Gallo from the fridge.

• The eggs will look watery when you pull them out but once you scoop them out the water runs off. While the eggs are cooking, split the muffins and toast also.

• Once the eggs are done, lay out the muffins, line with avocado slices, then chorizo slices, egg then drizzle the salsa Verde on top as the hollandaise sauce and finally top with a tsp. of Pico de Gallo and the cilantro garnish.